What does Idris Elba and my Bittersweet Chocolate Frosting have in common?
(Tick tock. Tick tock. Tick tock)
Yes! You guessed it! They are both rich, easy on the eyes, chocolatey and not too sweet. I could say more but I’ll stop there because I’m a lady.
Dream man, dream frosting.
Scooterpieans, y’all are going to love this recipe. Three ingredients. Three! The insanity!
This will be the best chocolate frosting you ever tasted. Promise.
Kick rocks, buttercream! You can’t sit with us.
Bittersweet Chocolate Frosting
All we’re doing here is making a ganache and then whipping it. Let your guard down, this is approachable.
First we heat our chocolate & heavy cream over a double boiler to melt. This recipe is not an occasion to be frugal. Chocolate takes front stage here so make sure you invest in good quality chocolate. Do it for Idris.
Then we let it cool & add vanilla. Bourbon would be cool too. Just sayin’.
Lastly, we whip.
As the queen, Ina Garten, would say, “How easy is that?”
- 1 3/4 cups (14oz) Bittersweet chocolate, chopped
- 1 1/4 cups heavy cream
- 2 tsp pure vanilla extract
- In a heat-proof bowl, combine the chocolate and heavy cream. Place bowl over a saucepan filled 1/4 of the way with simmering water. Make sure the bowl is large enough that the base doesn’t touch the water. We’re using the steam to gently melt the chocolate.
- Stir, periodically, until the chocolate is completely melted and the mixture is one homogenous consistency. It should look like hot fudge.
- Remove the bowl from heat and stir in the vanilla extract. Let the ganache cool to room temperature, at least 4 hours or overnight.
- Once room temperature, the ganache will be much thicker. Similar to the consistency of Nutella or peanut butter. Warning: keep your finger out of the bowl.
- In a stand mixer (hand-mixer works fine, too) fitted with the beater attachment, whip the ganache over medium-high speed until fluffy and paler in color, about 4-5 minutes.